I really like the flavor of this soup. It’s completely different from all the other soups I make. It’s a recipe from Andrea Nakayama. Like all my other soups, I make this in my Instant Pot, but you can make it on the stovetop, and I will include those instructions.
1-2 lbs squash (I use butternut squash or summer squash) peeled, seeded, and cut into half-inch pieces.
6 ripe but firm Bartlett, Asian,or Bosc pears peeled, cored, and cut into 1-inch pieces
2 TBSP avocado oil
1 TBSP coconut palm sugar
1/2 tsp iodized sea salt
1/3 cup shallots
2 tsp Madras curry powder
1/4 tsp ground cardamon
1/4 tsp ground coriander
5-6 cups organic chicken or vegetable broth or (bone broth)
1 cinnamon stick
2 TBSP slivered fresh cilantro
Preheat oven to 400°. On a large baking sheet, toss squash and pears with 1 Tbsp oil ad 1 tsp coconut palm sugar. Season with salt. Drizzle with water and roast until tender about 30-40 minutes.
When done, remove 1 cup of pears and cut into small pieces, set aside for garnish.
In Instant Pot set to sauté or if using large soup pot, heat to medium heat. Add remaining oil and heat up. Sauté shallots and cook until soft but not brown. dd remaining sugar, curry, cardamom, and coriander. Cook for two more minutes.
Add squash and pears. Use an Emulsifier or blend in a high-speed blender in batches until ingredients are smooth. Add broth and cinnamon stick. Set to 11 min on pressure cook on the Instant Pot (or bring to a simmer on the stovetop and cook for 30 minutes stirring occasionally).
Let pressure off Instant Pot and stir in salt and pepper to taste. Discard cinnamon stick.
Garnish with reserved pears and cilantro if desired.